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The Best Red Potato Salad Recipe

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4 from 13 reviews

This classic red potato salad is creamy, tangy, and perfect for gatherings or as a hearty side dish. Tender red potatoes are combined with hard-boiled eggs, celery, onion, and a flavorful dressing made with mayonnaise, mustard, and apple cider vinegar. Chilled to perfection, this salad offers a delightful balance of textures and flavors.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Ingredients

Potatoes & Eggs

  • 2 lbs Medium red potatoes, quartered to uniform size
  • 3 large eggs

Vegetables

  • 1 celery rib, finely diced
  • 1/2 white onion, grated finely until pulpy

Dressing

  • 1 cup Mayonnaise
  • 1 tsp Yellow mustard
  • 1 tbsp Apple cider vinegar
  • 1 tsp Kosher salt (plus more for cooking potatoes)
  • 1/2 tsp Fresh cracked black pepper
  • 1/4 tsp Adobo seasoning (optional)

Instructions

  1. Prepare Potatoes and Eggs: Place the quartered potatoes into a large pot and cover them with water. Add a generous pinch of salt to the water. Place the eggs carefully on top of the potatoes to cook them together.
  2. Boil Water: Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to medium-high to maintain a steady boil.
  3. Cook the Eggs: Set a timer for 5 minutes and allow the eggs to cook for this time.
  4. Continue Cooking Potatoes: After 5 minutes, remove the eggs with a slotted spoon and set aside. Keep boiling the potatoes for an additional 10 minutes or until you can easily pierce them with a fork.
  5. Cool and Dice Eggs: Run the removed eggs under cold water to cool them quickly. Peel and dice the eggs and set them aside.
  6. Drain Potatoes: Once the potatoes are tender, drain the water from the pot thoroughly.
  7. Add Vinegar to Hot Potatoes: Return the potatoes to the pot while still hot, and add the apple cider vinegar. Gently toss to coat the potatoes evenly with the vinegar.
  8. Cool Potatoes: Transfer the vinegar-coated potatoes to a large bowl and allow them to cool completely.
  9. Mix Salad: Once cooled, add the diced eggs, celery, grated onion, mayonnaise, yellow mustard, kosher salt, cracked pepper, and optional adobo seasoning to the potatoes. Gently toss everything together until the potatoes are thoroughly coated with the dressing and ingredients are evenly distributed.
  10. Chill and Serve: Cover the salad and refrigerate for at least 1 hour to meld the flavors. For best results, chill for 4 hours before serving. Serve cold.

Notes

  • Make sure potato pieces are similar in size to ensure even cooking.
  • Grating the onion instead of dicing creates a creamy texture without big onion chunks.
  • Adjust salt and pepper to taste, especially if using adobo seasoning.
  • Salad tastes best after chilling for several hours or overnight to develop flavors.
  • Use red potatoes for their waxy texture which holds shape well in salad.

Find it online: https://cheftinaskitchen.com/the-best-red-potato-salad-recipe/